Step 1

Combine the ½ C. butter, ½ C. Swerve sugar substitute and ¼ cup heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined.

Step 2

Continue to cook down the mixture until it has thickened and become golden brown. Remove the mixture from the heat and stir in the vanilla and almond extracts.

Step 3

Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin.

Step 4

Place the baking sheet into the freezer to set until the toffee layer has hardened.

Step 5

In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred.

Step 6

Let the chocolate mixture cool a bit.

Step 7

Pour the cooled chocolate mixture into the toffee layer on the baking sheet, and spread it into an even layer on top.

Step 8

Sprinkle the chopped almonds on top of the melted chocolate layer, and place the baking sheet back into the freezer to set.

Step 9

Once the chocolate layer has set, break the almond roca into pieces, and serve. Store uneaten almond roca in an airtight container in the freezer.